Kanava Kuzhambu Recipe | Squid Kuzhambu Recipe
Kanava kuzhambu, also known as squid curry, is a flavourful and delicious South Indian seafood curry that is made with squid, onion, tomato, coconut and a handful of aromatic spices. The curry is made by slow cooking the squid in a spicy masala until the flavours absorb beautifully. It pairs perfectly with rice, dosai, idli, ghee rice, rasam rice and coconut milk rice.
Equipment
Cooking pot
Blender
Ingredients
- 3 tablespoon Coconut Oil
- ¼ teaspoon Fenugreek Seeds
- 2 sprig Curry Leaves
- 1 large Onion peeled & sliced
- 1 large Tomato (optional)
- 2 tablespoon Tamarind Pulp
- 1 teaspoon Turmeric powder
- 250 grams Squid cleaned and sliced
- Salt to taste
For Coconut Masala
- 1 cup Fresh Coconut grated
- 6 no Shallots (Sambar Onion) (peeled)
- 3 tablespoon Coriander Seeds
- 12 no Dry Red Chillies
- 1 teaspoon Fennel seeds
- 2 sprig Curry leaves
Instructions
- Take coconut in a dry pan and Start roasting on medium heat. Toast till golden brown. Add in coriander seeds, shallots, curry leaves, fennel seeds and dry red chilli and start roasting till you see the coconut changing colour to dark brown. Allow this to cool down and take it in a blender and make into a fine puree adding some water.
- Now take coconut oil in a kadai. I used my earthern ware. Heat the oil to a high heat. Add in fenugreek seeds, curry leaves and onions and mix well. Cook for a min.
- Add in tomatoes (if using) and mix well. Now add in the squid and give everything a good stir. Add salt and turmeric powder.
- Now add in the ground masala and water and bring everything to a boil. Season with salt.
- Add the tamarind pulp and mix well.
- Cover and simmer for 15-20 mins till oil floats on top and the squid is cooked.
- Finish the gravy with a drizzle of coconut oil.
- Serve with rice.
Video
Notes
- You can add thalippu vadagam while tempering for extra flavour.
- Don’t overcook the squid, it will become rubbery.
- Don’t burn the masala while roasting, it will taste bitter and spoil the curry flavour.
- Use kodumpuli instead of regular tamarind for a rich tangy taste.
- Add a spoon of black pepper powder at the end to enhance the aroma.
- Garnish with a handful of curry leaves and drizzle of coconut oil to give the finishing touch and aroma.
Nutrition
Nutrition Facts
Kanava Kuzhambu Recipe | Squid Kuzhambu Recipe
Serving Size
1 servings
Amount per Serving
Calories
277
% Daily Value*
Fat
19
g
29
%
Saturated Fat
15
g
94
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
146
mg
49
%
Sodium
40
mg
2
%
Potassium
523
mg
15
%
Carbohydrates
19
g
6
%
Fiber
5
g
21
%
Sugar
7
g
8
%
Protein
12
g
24
%
Vitamin A
508
IU
10
%
Vitamin C
58
mg
70
%
Calcium
85
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.